Description
These cornmeal and bacon pancakes are light and fluffy with crisp golden edges and savory bacon in every bite. Finished with melted butter and warm honey, they’re the perfect cozy breakfast or weekend brunch recipe.
Ingredients
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2 cups self-rising yellow cornmeal mix
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¼ cup all-purpose flour
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¼ cup granulated sugar
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4 slices bacon, cooked and crumbled
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1⅓ cups whole buttermilk
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2 large eggs
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5 tablespoons canola oil, divided
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Butter and honey, for serving
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Chopped toasted pecans, optional garnish
Instructions
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In a medium bowl, combine the cornmeal mix, flour, sugar, and crumbled bacon.
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In a separate bowl, whisk together the buttermilk, eggs, and 4 tablespoons of the oil.
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Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Do not overmix.
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Lightly brush a large nonstick skillet or griddle with the remaining 1 tablespoon oil and heat over medium heat.
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Pour about ½ cup of batter for each pancake onto the hot skillet.
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Cook until bubbles form on the surface and the bottom is golden brown, about 2–3 minutes. Flip and cook another 2–3 minutes until cooked through.
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Serve warm with butter, honey, and toasted pecans if desired.
Notes
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Do not overmix the batter—slightly lumpy batter makes fluffier pancakes.
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Cook pancakes over medium heat to prevent burning before the centers are done.
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These pancakes are perfect served with extra bacon on the side.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Category: Breakfast
- Method: STOVETOP
- Cuisine: American, SOUTHERN